Robiola di Roccaverano ✦

Robiola di Roccaverano

What it is

The name is traced to the Latin robium, red — Pliny mentions a rubeola from these hills, and old rounds reddened at the rind as they dried. It is the only Italian DOP that may be made entirely from goat milk, and the milk is raw with no added cultures, so each farm's own bacteria set the flavour.

In the kitchen

Buy it at four to ten days old and eat it within two more. It is a lactic curd with nothing protecting it and it turns ammoniac fast; serve at cool room temperature, never straight from the fridge.

Goes with

Honey Olive oil Hazelnut Chives Walnut Fig Black pepper Peach

In season alongside

Brousse du Rove Finger lime Fresh green hazelnut Fresh walnut Pauillac lamb Apple

Something wrong here, or missing? Tell us